Top 20 Western European Tubers

Sweet potato cultivation in Portugal has a long tradition. This particular variety came about in the region of Aljezur, where sweet potatoes have been raised for centuries. The soil of the Aljezur region is sandy, and the oceanic climate and the proximity of the river Mira contribute to the quality of the local sweet potato. The pear-shaped Aljezur potato has purple or yellow-brown skin and bright yellow flesh. Its sweet flavor is reminiscent of chestnuts, and its texture is quite smooth. It is used in a wide range of recipes and products from soups and salads to traditional cakes and sweets.Expand

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes. This potato is round or oval in shape with smooth, light yellow skin and white flesh. It is creamy in texture after cooking and very flavorful. Patata de Galicia is a staple ingredient in local cuisine and plays a significant role in many traditional dishes, from different stews and soups to roasts.Expand

Named after La Sila, a mountainous plateau located in Calabria, Patata della Sila refers to potatoes of the Agria, Ditta, Marabel, Nicola, Majestic and Desirèe varieties, grown within the provinces of Cosenza and Catanzaro. The composition of the fertile soil of the Sila plateau together with favorable climate conditions result in high-quality tubers with an extremely long shelf-life. Sila potatoes are easily distinguished by appearance: Agria, Ditta, Marabel and Nicola varieties have yellow skin and flesh; Majestic has yellow skin and white flesh, whereas the Desirèe variety has maroon red skin and yellow flesh. Thanks to the high content of dry substance, Agria is ideal for frying, while Desirèe is ideal for making gnocchi, and Ditta potatoes are most often used for roasting and boiling. The Majestic variety is excellent for making mashed potatoes, while Nicola is best steamed or oven-baked.Expand

Grown in the fertile plains of the Fucino Plateau, Patata del Fucino is a potato cultivar whose overall quality is directly influenced by the composition of the soil, irrigation and micro-climate of the designated area. The potatoes are planted in the spring, and harvested in late summer or early autumn when they are fully ripe. Patata del Fucino is characterized by firm flesh that does not easily yield to pressure; its skin does not separate from the flesh; it shows no signs of after-cooking blackening, and it has a very pleasant flavor. These qualities are maintained even after months of storage. The Fucino potatoes are available in several varieties: Agata, Agria, Labella, Laura, Majestic, Sirco, Tonda di Berlino and Universa.Expand

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking. They are produced from varieties and hybrids of Solanum tuberosum L. The harvest period lasts up to 31 August after a period of outdoor cultivation for a maximum of 130 days. Today, there is an annual celebration of these potatoes, which starts from the end of April to the beginning of May and it attracts several thousand people each year.Expand

French Fingerling is a potato variety that was developed in France in the 1950s as a cross between Vale and Rosa potatoes. The potatoes are small to medium in size and cylindrical in shape. The skin is smooth and thin with a few eyes and brown spots. The flesh is dense, firm, and waxy, and it stays that way once it's been cooked. The flavors are robust – buttery, nutty, and earthy. It's recommended to roast, steam, or bake French Fingerlings. Mash them or add them to salads or casseroles for the best effect. Pairing suggestions include tomatoes, chives, Dijon mustard, bacon, garlic, lemon, and light-bodied red wines.Expand

Papas Antiguas de Canarias are old potato varieties, known as the antiguas or locales, tradicionales, de color y/o de la tierra, grown in the Canary Islands. They are small in size and round in shape, with a color that ranges from deep purple through pink and orange to brown. The flesh of these potatoes is light to deep yellow in color and has a mellow, sweet and fresh aroma that is similar to that of chestnuts. Papas Antiguas de Canarias can be floury or smooth and buttery in texture, but are never grainy. The cultivation of these potatoes is rather complicated, and the yield is rather low because the potatoes cannot be harvested mechanically.Expand

Patates de Prades are the potatoes of the Kennebec variety grown in the district of Baix Camp, Tarragona Province, in the Autonomous Community of Catalonia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes. Patates de Prades have smooth and firm skin, and white flesh. They are floury when cooked and have a sweet and strong flavor reminiscent of chestnuts. These potatoes have a longer growing cycle that only allows for one harvest per year, thus making them firmer than other potatoes. To ensure the superior quality and appearance of these potatoes, harvesting is done exclusively by hand.Expand

Chufa de Valencia is a tigernut cultivated in l’Horta Nord de Valencia. The tigernuts are grown, harvested, washed and dried in the designated area. These unique nuts must be intact, clean and free from any blemishes. The flavor of this nut is quite sweet and nutty; the texture is very hard and the nuts must be soaked in water before consumption. This nut is traditionally used in Spain for the production of Horchata; a non-alcoholic beverage similar to other plant-based milk alternatives. It is made using tigernuts, sugar and water, sometimes accompanied by sweet spices such as cinnamon. Expand

Cultivated since the 1970s, Patata dell’Alto Viterbese refers to potatoes of the Amber, Monalisa, Agria and Agata varieties, grown within the province of Viterbo in the fertile, mineral rich volcanic soils north of Lake Bolsena. Having a particularly high content of calcium, potassium and vitamin C, potatoes from northern Viterbo are prized both locally and across the country. Amber and Monalisa varieties are known to be suitable for all uses, although they are most often used for oven-baking and making gnocchi. Thanks to the elevated presence of dry matter, the Agria variety is most suitable for deep-frying and Agata is ideal for steaming and making croquettes or mashed potatoes.Expand